Mon – Fri: 12pm – 3pm
Mon – Sat: 6.30pm – 11pm
Ki-sho’s interiors are unmistakably Japanese. All the materials used were brought in from Japan, including the massive hinoki wood counter. Here, chef Kazuhiro Hamamoto serves up exquisite omakase sets that are every bit worth the premium price tag. The spring edition featured such dishes as cold lotus root, bamboo shoots, ikura, and sea urchin, offering a delightful plethora of textures and flavours. The charcoal aburi wagyu is gently seared with white-hot binchotan, rendering each bite meltingly tender and sublime, contrasted with cold, creamy uni and earthy truffles. Chef Hamamoto’s kaiseki background shows up in exquisite plating, and premium ingredients are used generously.